This is going to be a bit of a rushed blog, as I have my brother and sister-in-law here visiting from California, and we are heading off my little island every day to visit my mother. In addition to that, my poor daughter-in-law was sent in a helicopter to a hospital in Vancouver because of an embolism in her leg. My son has things in hand, the kids are being very brave, and we've helped out however we can. My DIL has her dad and brother and my youngest daughter over there to look after her needs and she is on the mend, I'm glad to say!

The day before that happened, I was off to Victoria with my oldest daughter and her husband to attend the convocation ceremonies at University of Victoria, where my middle daughter graduated (with distinction!) and received her Bachelor of Social Work degree. She has 3 children and works full time running the AIDS Vancouver Island office in our area, so this is quite an accomplishment! We are all very proud of her!!

Sarah and her husband Ben

Sarah and her big sister Beth

Sarah and proud Mum!

I have been waiting for my extra-fine mesh bouillon strainer (or China cap, or Chinois) to make my life easier when straining soymilk! (See this blog post.) It was so much cheaper in the States, so, when I knew my brother was coming up, I ordered it from amazon.com and they packed it up here for me! It works! And fast! No mess, no fuss! I LOVE it! Thanks Pat Meadows for the idea and advice!

HAPPY FATHERS' DAY ALL YOU WONDERFUL DADS OUT THERE!You can use these sauces on veggie burgers, grilled portobello mushrooms, grilled tofu and tempeh, seitan kebabs or cutlets, firm grilled vegetables, etc.)

PS: I will add Printable recipes and nutrition notes tomorrow-- gotta run now!)

BRYANNA'S SOUTH CAROLINA GOLD BBQ SAUCE (WITH CANADIAN CONNECTIONS) Makes about 2 1/2 cupsI didn't know about this sauce until I read a mystery novel by Kathy Reichs, whose character resides both in South Carolina and Montreal. She mentioned bringing the precious golden mustard-based BBQ sauce to Montreal with her. That intrigued me. I found many recipes-- all different. This is the one I worked out for myself. I have nothing to compare it to, but everyone who tastes it goes crazy over it!

BRYANNA'S VEGETARIAN WORCESTERSHIRE SAUCE Makes about 2 cupsMost commercial worcestershire sauce is made with anchovies, so is not considered vegetarian, and would be a problem for anyone with a fish allergy Here's a fast and very good homemade version that will keep for many months in your refrigerator. Shake before pouring. It adds a lot of flavorto barbecue sauces.